This chicken and sweet potato chip casserole is a comfort dish with a guilt free healthy side! The chicken is crusted in potato chips placed over rice to deliver all the textures and the ease you crave for a busy weeknight meal.
My nephew had a brilliant idea to make a 'healthier' casserole with some sweet potato chips we had on hand. We then took it a step further to make it Gluten Free by swapping out the Cream of Chicken for Heavy Cream. Both casseroles turned out amazing! Our kids typically ask for the Cheeseburger Casserole or Southern Chicken Casserole, but we may have found a new favorite with this one!
More easy weeknight meal ideas: Crock-Pot Shredded Chicken | One Pot Buffalo Chicken Tortellini | Chicken Tortellini | Southern Chicken Casserole | Chicken Tetrazzini (With a Southern Twist!) | Easy Crock Pot Lasagna
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What is Dredging
Dredging is the process that gives your meat a crisp well-adhered crust. It's a standard breading procedure. To get your breading to stick to your meat, it's important you follow the steps in order.
PAT MEAT DRY. You want to make sure your raw chicken is patted dry with a paper towel before coating it in the flour.
SEASONING FLOUR. Before dunking the chicken in the flour, mix seasonings in to further flavor your chicken. Think of the flour as the "glue" for the egg wash.
EGG WASH. Dunk floured chicken into the egg but don't let it sit and soak in the bowl. Just coat it and remove it.
FINAL COATING. Lastly, place the chicken in a bowl of your crust topping. Here, we just crushed up sweet potato chips from Jackson's. Press the coating onto the chicken to make sure it's completely coated.
Ingredients
To make your Chicken and Sweet Potato Casserole, here's what you'll need:
- Chicken Breast
- Sweet Potato Chips
- Rice
- Mixed Vegetables
- Seasonings - Salt, Pepper, Garlic Powder and Paprika
- Eggs
- Rice Flour
- Cream of Chicken (or use heavy cream for a Gluten Free option)
- Cheddar Cheese
See recipe card for quantities.
Step-by-Step Instructions
- Step 1: Mix together seasonings. Mix half the seasoning into a bowl of 1 ¼ Cup of Rice Flour.
- Step 2: Scramble eggs in a second bowl. Finely crush up potato chips in a ziplock bag and then place into a third bowl.
- Step 3: Pat chicken dry and then coat with rice flour.
- Step 4: Dunk floured chicken into egg bowl and coat completely. Don't let the chicken breasts sit in the egg wash.
- Step 5: Coat chicken in the crushed potato chips. Firmly press the crumbs onto the chicken.
- Step 6: Air fry the chicken breasts for 12 minutes on 350°F. Flip half way. Preheat oven to 350°F for Step 9.
- Step 7: Season the cooked rice with the remaining seasoning. Mix in the bag of vegetables and cream of chicken into the rice.
- Step 8: Start the build the casserole by placing the rice mixture on the bottom of a baking dish and pressing it down with a spatula. Top the rice with ½ of the shredded cheddar cheese.
- Step 9: Once chicken is cooked, slice it and place onto the cheese layer in the baking dish. Top with remaining cheese and bake at 350°F for 30 minutes.
Equipment and Supplies
- Air Fryer - This Ninja brand is top notch! We've had it for years and it's been going strong!
- 9x9 Baking Dish - Affordable and durable!
- Flint and Flame Knives - These are my everyday knives that I love! Use code ChefTim40 for 40% off your set.
- Cheese Grater - A rotary cheese grater with 3 different size blades that leaves no cheese chunks unshredded.
- Mixing Bowls - Priority Chef mixing bowls have a non-slip bottom that I LOVE! Less mess is always best, right?
Storage
Allow the casserole to cool before storing in an airtight container. Chicken Casserole is good for up to 4 days. To reheat, place in the stove for 20-30 minutes on 350°F.
To freeze, slice into portions and wrap up tightly in foil. Place in an airtight container and freeze for up to 3 months. Reheat frozen at 375°F for 1 hour.
Additions and Substitutions
- Seasonings: Adding freshly minced garlic or crushed red pepper flakes kicks up your spice to a new level!
- Vegetable Additions:
- Spinach or Kale
- Eggplant Slices (add under meat layer)
- Roasted Red Peppers
- Mushrooms (add to rice)
- Zucchini and Squash (add to rice)
- Gluten Free Option:
- Use rice flour instead of regular flour and sub out canned cream of chicken for 1 Cup of heavy cream.
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More Main Course Recipes
- Crock Pot Buffalo Chicken Mac and Cheese
- Crock Pot Marry Me Chicken
- Beer Battered Fish
- Skillet Mexican Beef and Rice
Video of Recipe
Recipe
Chicken and Sweet Potato Chip Casserole
Equipment
- Oven
- Air Fryer
- 9x9 Baking Dish
- Rice Cooker optional
Ingredients
- 1 Lb Chicken Breasts sliced thin
- 5 Oz Bag of Sweet Potato Chips
- 1¼ Cup Rice Flour
- 5 Eggs
- 4 Cups Cooked Rice
- 10 Oz Birds Eye Mixed Vegetables
- 10.5 Oz Cream of Chicken Condensed Soup or heavy cream for gluten free
- 1 Cup Cheddar Cheese shredded
- 1½ teaspoon Garlic Powder
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Paprika
Instructions
Prepping and Dredging Chicken
- Mix together seasonings. Mix half the seasoning into a bowl of 1 ¼ Cup of Rice Flour.
- Scramble eggs in a second bowl. Finely crush up potato chips in a ziplock bag and then place into a third bowl.
- Pat chicken dry and then coat with rice flour.
- Dunk floured chicken into egg bowl and coat completely. Don't let the chicken breasts sit in the egg wash.
- Coat chicken in the crushed potato chips. Firmly press the crumbs onto the chicken.
- Air fry the chicken breasts for 12 minutes on 350°F. Flip half way. Preheat oven to 350°F for baking later.
Building the Casserole
- Season the cooked rice with the remaining seasoning. Mix in the bag of vegetables and cream of chicken into the rice.
- Start the build the casserole by placing the rice mixture on the bottom of a baking dish and pressing it down with a spatula. Top the rice with ½ of the shredded cheddar cheese.
- Once chicken is cooked, slice it and place onto the cheese layer in the baking dish. Top with remaining cheese and bake at 350°F for 30 minutes.
Casey says
Yay! Another gluten free option! I'll be adding this to our rotation, thanks!